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Cheese Stuffed Crusty Bread - Baking With The Gals

May 19, 2008

Remember when a bunch of crazy gals decided to revisit a cinnamon bun recipe by making the Cinnabon knock-offs a few months back thanks to a recipe that Lisa provided? Well, another type of breadish yummy bake got into our mail boxes last month and this time Mary was tempting us with promises of hot cheesy bread on a quiet Saturday afternoon. Gruyere Stuffed Crusty Rolls from the King Arthur Flour site to be precise. Was I game? You bet I was...so where Lisa,Ivonne, Stephanie, Laura-Rebecca, Sara and Kelly. When I said I'd join in the fun I had no idea that the day in question would turn out so...weird.

Before I tell you more about it though I have to say that I may not be the most eloquent blogger today or the most "happy" one...The reason why our "Cheese Bread" day was weird is the same why I am feeling awkward posting today. B.'s band mate L. has been sick with cancer for over two years now, the same one that took my brother away, the same devastating oesophagus cancer. A couple of days before we gathered last week on Skype to make and bake our bread and chat and laugh, he was sent home after a difficult stay at the hospital. He knew the end was near and he asked to be able to say goodbye to all the musicians and friends he had played with and for over the years. His wife called the young ones who had the most energy to help make this smooth and organized and that's why B. was on duty calling all the numbers they could find of anybody who might want to come and visit one last time. I volunteered to be in the kitchen fixing a breakfast and a lunch buffet for whoever might stopped by. I was also doing a little stint at the old restaurant that night to get them over the hump of Mother's day...as if I had nothing more to add to make the day complete, right?!!

I had post-its everywhere to start the bread on Friday since it needs a little starter the day before. Saturday morning I took the starter, flour and cheese to L.'s house just in case I would get stuck there and needed to proceed with the bread. I ended up mixing it up, letting it rise, rolling it, filling with the cheese (parmesan and Monterey Jack), and rolling it into a ever rising and expanding log, all over there. That's when it hit me: I have got to drive across town with that huge...giant snake of a dough in my trunk, shower, cut it, bake it...and leave it to the hungry wolves of neighbors that I have!!

I was running high on adrenaline and lack of sleep and I think that once it actually come out of the oven, I went to type that it looked like...bleep-bleep-bleep...Well, I don't think, I know and there is actually our Skype archived conversation to prove it. Well, let's just that my mind was in the gutter big time when the bread came out of the oven, but the smell of the cheese and the herbes de Provence I had added was too hard for me to resist and as soon as it was cool enough to handle, I ripped one round open and "oh my"...I just wanted to stay there and forget the day, the world and the reality of what was actually going on.

I left for work and I left 3 1/2 rounds of bread on the kitchen counter. When I came back that evening there was 1 1/2 loaf left....I love that I have such a generous husband, so giving in fact that he took 2 loaves down to the neighbors for our weekly get together. I would have probably done the same but...after I took some pictures!! Anyways...From what they said, it was a hit! Seriously, can you resist hot, melting cheese on/in bread fresh from the oven? Nah...me neither!We loved it so much that I made it again later that week but rolling and cutting "the snake" in 12 rolls as if I were making cinnamon rolls minus the herbs that time. Another "oh my" came out of my mouth that day too. I urge you to go ahead and make it...it is highly comforting, addictive and simply wonderful.

Here is the recipe as I modified it because I did not use the King Arthur brand of flour and I went with all purpose flour instead of bread (except for the starter) without a problem. I also replaced the gruyere with what was in the fridge since the crazy week and weekend made my brain very spongy and I forgot to get gruyere everytime I went to the store.

To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix till well combined. Cover and let rest overnight at room temperature.To make the dough: Combine the risen starter with the water, salt, flour, and yeast. Knead by hand or with a stand mixer for a few minutes (I went with 5 minutes by hand). Place it in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, until it’s nearly doubled in size. Gently deflate the dough, and pat and stretch it into a ¾"-thick rectangle, about 9" x 12". Spritz with water, and sprinkle with the grated cheese and the herbs. Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface. Cover it and let it rise for 1 to 1 1/2 hours, till it’s puffy though not doubled in size. Towards the end of the rising time, preheat the oven to 425°F. Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese. Spritz with warm water, and immediately place them in the preheated oven. Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack.Note: You can also roll the log and cut 12 slices from it and set them on a parchment paper lined baking sheet and proceed with the recipe as written.

L. went back to the hospital in the middle of the week so I brought half the rolls to his nurses and the doctors taking care of him. I hesitated posting at all about it today because Lee passed away Saturday night, one week to the day we organized this little visits-marathon weekend for him. I just would like you to indulge me in a little description of him: really tall...think over 6 feet, really big...think Santa Clause belly...about 72 years old although people easily gave him 10years less...and one of the sweetest and most considerate guys I have met. I am a band wife...the youngest in the band actually, which means that I still go to their gigs on a regular basis and he would always treat me like a daughter, pushing his wife, to come along if he knew I was there. They were married just 15 years ago, finally finding the right companion and lover in each other. L. loved food, he loved bread and he loved desserts...so here you go big guy! This one is for you! His favorite song? "Just A Bowl Of Butterbeans".... Love you L.! Thank you for all the giant hugs and giant laughs, you will be as missed as you were loved.

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comments:

Wow... great tribute to him. That's what it's all about in life I think, just enjoy it and love the ones around you. Simple. Just like bread. Simple but always brings people around the table. This looks like a wonderful recipe. As a matter of fact, too good because if I made this, I would just sit there by the oven eating it all by myself before anyone else had a chance to taste it. I know myself. That's how I react in front of hot, crusty bread. Not so good for my gluten free diet... Again Helen, my hugs out to you and your husband. L was lucky to have friends like you.

i'm so sorry about your friend. i'm amazed at your strength and your generosity despite what must be such a difficult time for everyone. and not only that, but your cheesy bread looks so warm and delish!

I am so sorry for your and B and L's family. I know from our many chats that he was a special friend to you and B. I'm glad that you were able to join us and that the making of a yeast bread was cathartic and comforting, just the way bread is suppose to be.

I love the little cheesy "cinnamon" rolls. I can't wait to try that approach with the bread.

Helen, you certainly have the biggest heart, and I commend you for not only taking good care of B.'s band mate and everyone, during the final moments, but also having the time (and the energy) to make the cheese-stuffed bread. You're truly an inspiring, incredible being!

There are certain people who come into your life and touch it and make it that much better. L might have been that person for you, but it is clear that you were equally that person for him. You are a wonderwoman.

Sorry to hear the about your friend. One of the things I love most about your blog is that you are so eloquent, even when things aren't going well. These rolls looks amazing. I love the smell of caramelized gruyere.

oh helen, reading your post makes me feel so sad too. i think even for me this year is not so great, my dad passed away, my grandmom and now my cousin was just rushed to hospital for cancer too..we all need to hang up and believe that there is always a silver lining after the storm..i love this post and of course this bread look so tasty :-)

Sorry about the sadness. I understand the bond the musicians have with their band mates. Mr. Gigi Cakes is in a band and I do my duties of going to shows, packing equipment on occasions and every now then feeding them. I'll have to print out this recipe for them.

I'm a band wife also (my husband is a percussionist). I'm a pastry chef and I love that we are both artists and understand each other's creative personalities.So sorry for your loss, but what a wonderful thing you did for him and all the chances he had to enjoy your talents.Pam

Helen, L. sounds like a fabulous person...such a big heart. I know his family really appreciated everything that the band did for him.You're awesome for feeding all these folks along with working at the restaurant.

Sigh...I'm so sorry that sometimes it doesn't only rain, but it pours. I wish the best for all those wonderful folks in your life that have joined the cancer community.

I'm so sorry for your loss, Helen. Cancer is a scourge that seems to be everywhere these days. I lost a close friend to it last week. My legal assistant is also suffering with inoperable cancer. It seems we can't escape it! All we can do is appreciate every day we have with the ones we love.

LOL - I just realized that this is where I saw that bread in the first place! Then I stumbled on it on the King Arthur site the night before I went to the Farmers' Market and bought that cheese! Now I know it will be great with other cheese - I'll bet the addition of the herbs is amazing too! Thanks for stopping by!

ooh i'm so sorry! i was reading your post and Patricia's post at the Technicolor Kitchen at the same time on the bread, and I commented! :-) lol!! i did read it, though, and made the starter yesterday!!